Name: Salad of Fennel, Arugula, and Ricotta Salata
Yield: Makes 6 servings
Ingredients: 1 large shallot, minced (1/4 cup); 2 tablespoons fresh lemon juice; 3 tablespoons extra-virgin olive oil; 10 cups loosely packed arugula; 1 medium fennel bulb, trimmed, halved lengthwise, cored, very thinly sliced; 3 ounces ricotta salata or pecorino Romano, shaved into long strips with vegetable peeler

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Salad of Fennel, Arugula, and Ricotta SalataMark Thomas

A young sheep's-milk cheese such as Italy's ricotta salata or pecorino Romano (which is easier to find) is best for this salad. Other good choices include Italian Toscanello and Manchego from Spain, which are also made from sheep's milk.

Recipe notes

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